Prawn Salad with Red Currant Sauce

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Prawn salad with red currant sauce on a bed of rocket or arugula – a light, easy meal, perfect for a summer lunch.

This prawn salad with red currant sauce is one of the best meals I had in the last weeks, I think.

I decided to make this recipe mostly to be able to use some of the millions of red currants my neighbor seems to have in her garden this summer and because I wanted to make something a bit unusual. A spicy red currant sauce that complements the tenderness of the prawns and the pepperiness of the rocket perfectly.

I absolutely loved the prawns, I could eat them cooked this way every day, but it is the savory red currant sauce that made this recipe special. Sour, hot, sweet – all in one – and that poured over that peppery rocket – heaven!

So although I made the sauce, especially for this particular dish, I used the rest of it to dress a couple of salads over the next few days, so I can say that this sauce makes a wonderful dressing as well.

What do you need?

• Prawns or shrimps:
  • They are not the same, but they can be used interchangeably in this recipe.
  • Fresh is best, but frozen and properly thawed will have to do sometimes; fresh seafood is not abundant where I live.
  • They should also be peeled and deveined.

• Red currants
• Rocket or arugula
• Creme de cassis: optional; I use it when I happen to have it.
  • If you don’t have it, either leave it out completely or replace it with another fruit liquor or a little brandy.

How to serve?

• The recipe is supposed to serve 4. My husband and I had absolutely no difficulties managing the whole thing alone.
• Serve the prawn salad immediately with crusty bread or French baguette.

More currant recipes

Prawn Salad with Red Currant Sauce

Prawn salad with red currant sauce on a bed of rocket, a light easy meal, perfect for a summer lunch.

5 from 3 votes

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Course: Salads

Cuisine: American

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Servings: 2 people

Calories: 324kcal

Author: Adina

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Ingredients 

• ▢ 16 tiger prawns peeled and deveined
• ▢ 2 tablespoons olive oil divided
• ▢ some sweet paprika powder
• ▢ 1 shallot
• ▢ 7 oz red currants 200 g
• ▢ 1 red chili
• ▢ 4 tablespoons sugar
• ▢ 3 tablespoons water
• ▢ 1 teaspoon corn starch
• ▢ 1 tablespoon cassis liquor optional
• ▢ 1 teaspoon honey or more to taste
• ▢ two large handfuls arugula/ rocket
• ▢ fine sea salt and freshly ground black pepper

Instructions

• Marinate prawns: Place the clean prawns in a bowl, add 1 tablespoon of olive oil, paprika, and some salt. Mix well with your hands and set aside until you are almost finished with the sauce.
• Prepare: Chop the shallot very finely. Remove the stems from the red currants. Deseed (or not) the red chili and chop it very finely.
• Red currant sauce: Heat the second tablespoon olive oil in a small saucepan. Cook the shallot on medium heat until translucent. Add the red currants, chili, sugar, 3 tablespoons water, and some salt. Bring to a boil, lower the heat and simmer for about 5 minutes. Pass the mixture through a sieve to remove the seeds of the currants and pour the sauce back into the pan.
• Thicken: In a small bowl, mix the corn starch with very little water to form a paste. Bring the sauce back to boil and slowly whisk in the cornstarch mixture. Cook for another minute, then stir in the cassis liquor and the honey.
• Salad: While the sauce is cooking, wash and dry the rocket and arrange it on four plates or a large platter.
• Cook prawns: Heat a large non-stick pan on medium heat. Add the prawns and cook for 1 to 2 minutes on each side. Do not overcook. Place the prawns on top of the rocket and pour some of the red currant sauce all over.
• Serve immediately with the remaining sauce and baguette.

Nutrition

Serving: 1/4 of the salad | Calories: 324kcal | Carbohydrates: 32g | Protein: 15g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Cholesterol: 67mg | Sodium: 840mg | Fiber: 4g | Sugar: 20g

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